Let's Post Recipes Here

this came from the mystery i'm reading now...sounds simple and interesting..its a way to poach and egg without having to wash a dish!

you take a cup and some saran wrap (aka 'cling wrap'),put the wrap in the cup and push down to make a well.
put the raw egg in the well, tie off the wrap(tying it around knife will make removing it later easier...you'll see why)
start a pan of water boiling, at the boil put the egg in the wrap in the water (if you've put the knife in the knot you'll be able to put it across the pan). cook the egg to the consistancy you like.
remove from water
the egg will be cooked and you can put it over whatever you want ...or on toast etc.

not a thing to wash....the pan only had hot water in it and the cup only had the wrap in it!

I'm going to give that try.

I hope the wrap doesn't melt in the hot water, but if it doesn't I supposed removing that is a lot easier than removing the eggshell from a hardcooked egg.

no it won't...esp since you don't have it touching the pan if you have it tied to the knife and the knife is across the pan(you only need a small small pan after all). and its a poached egg so i don't think you have to worry about shells.

anyone interested in the recipe for barley water? that was in the book as well and is supposed to be good when you don't feel well.

Bring it on. It's supposed to be good for a
gimpy tummy.

okay here goes....there's not a lot of specifics in this so i figure you try different measurements and see how it turns out.

take a quart jug (something you can put boiling water in )
start water boiling (remember you've got a quart jug so you'll need about that amount)
take 2T barley pearls and rinse them in cold water (you can do this in a tea strainer to make it easier)
put the cleaned barley in the jug
grate the zest off a lemon ('unwaxed' lemon)and put that in the jug with the barley
add "some" sugar....depends on your taste, you can always add more when you're going to drink it
pour boiling water into the jug
you might want to put a lid on the jug when it cools down a bit...or put a saucer on top of the jug
when its cooled put in the fridge and let it sit over night...i think it can sit longer but it needs to sit at least overnight.

i've never had this but if i could find the right 'jug' and some barley it would be worth a try just to see what its like!

has anyone ever made something like candied nuts? i can't remember if that's the right name or not ....a lady at trader joe's told me about them and how easy they were to make. i need something i can make quick and easy for gifts this year at work.
she said it didn't take much to make...sugar....egg whites? and nuts.
has anyone done them? (I don't know where to start to look in the recipe sites!)

I haven't done anything like that. What they lady in Trader joe's is talking about
sounds like a divinity. Check the internet, try the All Recipes site.
Try googling toasted pecans or what ever kind of nut that is plentiful
in your area,

oh gawd no,i wouldn't attempt divinity (not without a real kitchen of my own to mess up!). I know what these things look like but just don't know the name....they're simple nuts (pecans, walnuts i think mostly)and they have a little sort of coating on them that's sweet.'
i starting thinking last night there might even be something that is similar and simplier that is just nuts with spice....like nutmeg,cinnamon,ginger.
i've got to try to look around more... i only have one day off this week so i'll try to look it up on the night before (in case i wind up getting too stuck looking at recipes...those can get ya sucked into them as much as a game on the net!)

grrr...i was just searching all over for those nuts with no luck...everything i find just is too complicated! i should just go ahead and do something i did several years ago....its various nuts and dried fruit and maybe some chocolate chips and put them in the little mason jars i've been getting with the candles in them. last time i made it there was so much i had halfa mixing bowl left over!

You know I would just buy whatever kind of nuts
you like toss them with some butter and brown sugar
and toast them.

jeanebellini wrote:grrr...i was just searching all over for those nuts with no luck...everything i find just is too complicated! i should just go ahead and do something i did several years ago....its various nuts and dried fruit and maybe some chocolate chips and put them in the little mason jars i've been getting with the candles in them. last time i made it there was so much i had halfa mixing bowl left over!

JB - I kept meaning to get over here to tell you that glazed walnuts are something that they used to serve on the cruise ships that we went on and Wesley loved them, so I looked into making them. I tried a crockpot recipe that was just OK, but then recently found another one where you make them in a non-stick skillet. Here is the video. https://www.youtube.com/watch?v=cb_cQcyADzs

oo..will try to get in here when i can watch the video with a clear head....it always helps when you can see the stuff being made!

anyone have anything to make plain corn bread interesting? not like jalepeno interesting, but more like a desserty type thing.
yesterday they put a sign up sheet in the lunch room about a 'bake off' on Sun. i figured i'd make something fast and easy i could bake in one or two of the foil pans i have. i bought three boxes of cornbread mix(don't need to add eggs to cornbread...and they didn't have gingerbread mix anywhere or i'd make gingerbread).
I thought i'd try to make it with a can of creamed corn (any one know how to change it up to do that? do i need to cut back on the water in the mix? add no water and just the corn? any ideas)

i've only made corn bread two ways...plain old corn bread and plain old corn bread with a little sugar added. (I'm complating adding a little maple syrup instead of sugar just to see what happens).

but if anyone has any ideas clue me in cuz i've got to make it tomorrow night!

Found this great pork roast recipe. All I need to do is figure out how to
post the link.

would it be easier to do a cut and paste? or cut and paste the address bar stuff into the thingie up there ^ that looks like a cople of chain links.

I'll go back to the pork recipe later, here is tonight's effort. It was dang
tasty if I do say so myself.

Braised beef short ribs in red wine.

4 beef short ribs
flour, salt, pepper and a dash of peprika
i cup medium body red wine
1 cup of beef broth
two sprigs of lemon tyme
two sprigs of rosemary
garlic
carrots

Use just enough seasoned flour to coat the ribs. In olive oil brown the
ribs all over till they form a nice brown crust. Remove from pan, take
the liquid and pour it in the pan and deglaze it. Return the ribs to the pan
and add the garlic, herbs and carrots. I used Smoking Loon Syrah, it's from
California and reasonably priced. Cover an it put it in a 350 oven for about two
hours. This will feed two hearty eaters or four small.

I will post the side dish later I left the cookbook in the Lair and
I don't feel like going back to get it.

MMmmmmmmm...................that sure sounds good!

It turned out great. When ever I can I use carrots with the tops on
them. Too me they add a nice sweetness to the dish. It broke my heart to
throw the tops out. I knew there were some poor starving ponies in Virginia
that would have loved them.

you could always tell folks the carrot tops were parsley...fits in there with the rosemary and thyme;)
i don't think i ever cooked ribs....we had them occassionally back home but i never made them on my own.

Short ribs used to be cheap and I mean cheap. I'm talking less than a dollar a pound.
Now they are gourmet, I wish I had looked but I didn't I just bought them. Normally I
ton't do that. Here is the corn fritter recipe that I used for the base.

2 eggs
1 cup of milk
2 cups of flour
2 cups of fresh corn or canned whole corn drained
1 tablespoon of sugar
1 teaspoon of salt
2 teaspoons of baking powder

Beat eggs and milk, add remaining ingredients . Mixing thoroughly, drop heaping spoonfuls into
hot oil. About one inch of canola works great. Make sure the oil is hot.

Anybody have any recipes for using up leftover mashed potatoes?

You might try spreading them on a cookie sheet and drizzling olive
oil over them then baking until they become crisp. You could also make
them into a pancake and fry them.

Like a version of a potato pancake, only without shredding? I didn't think of that.

left over mashed potatoes? that's easy...shepherd's pie! a little shredded meat and some veg and a little gravy...put it in a casserole dish and top with the potatoes! I used to make that wheni had my own place!


i saw paula deen make something really cool tonight...so easy i can pretty much remember it from seeing it once....
layer in a bowl or cup (or even on your plate)grits with whatever sort of 'breakfast' meat you want (bacon,ham,sausage,meatless "meat' etc), on top of the put either scrambled egg or one or two poached eggs (that sounded good to me...my body would like some poached eggs!)and top that with some grated cheese (or not..whatever you want!).